Here in the USA, Thanksgiving Day is next week. And it seems sooner then ever before. What with Halloween being postponed until Nov. 4th courtesy of a surprise northeaster storm, no one is ready.
Which brings me to the need to blog about this amazing pie crust recipe I've been using for years. It will streamline your Thanksgiving and make you a convert!
just waiting to become a pie.....
It's quick to throw together.
It uses staples you have on hand.
You don't need to soften anything.
You don't need a mixer.
It's from a free recipe handout booklet published in 1980.
Ready to rock your pie making world? Here it is.....
STIR' N' ROLL PASTRY
for single crust:
1 1/3 cups flour (it asks for sifted, I've never sifted. I just add a bit less)
1 tsp. salt
1/3 cup oil (I use canola, see below)
3 tbs cold milk
for double crust:
2 cups sifted flour (same as for one crust - I don't sift)
1 1/2 tsp salt
1/2 cup oil
1/4 cup cold milk
Mix flour & salt together in medium bowl.
Put oil & milk into a measuring cup. Do not stir.
Add all at once to flour.
Stir until mixed.
Press into a ball, flatten, roll & proceed as you would with any pie crust.
That's it. Couldn't be easier.
One word of caution. Be careful with what oil you use. Canola is supposed the healthiest, but watch your source. Did you know canola stands for Canadian oil, low acid? There's no such thing as a canola plant. It's a highly processed oil, and in recent years has been under question as to it's safety. The FDA says it's safe, but to be sure I buy mine from Trader Joe's - less processed. Read more here: http://en.wikipedia.org/wiki/Canola
One more word of caution: I've tried this with whole wheat flour, and while it is doable, be ready for a challenge. White flour = easy, whole wheat = more time consuming. Maybe have a glass of wine while you're rolling it out!
Now go bake a pie!!!!!
P.S. Did you know I wrote a book full of all sorts of useful tidbits? Click here to get a free sample...... you'll love the ideas! I promise!